Almond Sponge Cakes With Nutella Hazelnut Spread Recipes
NUTELLA® ROLL
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a jellyroll pan with parchment paper.
- Beat eggs in a bowl with an electric mixer. Add salt and continue beating until eggs are light and fluffy, about 5 minutes. Add 1/2 cup sugar, 1 tablespoon at a time, and beat for an additional 5 minutes. Stir in oil and vanilla extract.
- Mix flour and baking powder together. Sift into the egg mixture a little at a time, folding in with a spatula. Spread batter onto the prepared baking sheet.
- Bake in the preheated oven until cake is lightly browned, 10 to 12 minutes.
- Lay a clean dish towel on a flat work surface and sprinkle dish towel with 2 teaspoons sugar. Invert sponge cake onto the dish towel and remove parchment paper. Roll up cake with the dish towel and allow to cool completely, about 1 hour.
- Carefully unroll sponge cake. Spread chocolate-hazelnut spread on top, leaving a little room on the edges. Carefully roll up and wrap with plastic wrap. Chill in the refrigerator for 2 hours. Cut into slices.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 33 g, Cholesterol 40.9 mg, Fat 12.1 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 1.7 g, Sodium 94.2 mg, Sugar 23.3 g
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